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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat oil, cayenne pepper, chile powder, and paprika over medium heat in a medium saucepot for about 5 minutes. | 2. Add the chopped garlic and cook for two minutes. | 3. Add the tortilla pieces and stir until they have absorbed most of the oil, about 30 seconds. | 4. Add the chicken stock, parsley, lime zest, salt and pepper and simmer at a low boil for 6 minutes. | 5. Add the eggs to the soup, cover and poach for 3 1/2 minutes (or to your liking). | 6. To serve, place each egg in a bowl, cover with 1/2 of the soup and top with the lime juice and cheese. | 7. Note: Depending on what I have on hand, I change the recipe by: | 8. Making it with beef stock. | 9. Substituting 1/2 cup of stock with tomato juice. | 10. Adding in about a cup of left over carrots, corn and/or chopped tomatoes while heating the spices. | 11. Enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
cayenne powder	1/4	teaspoon		-	-	-	-
chili powder	1/2	teaspoon		3.807	0.6709999999999999	0.1817	0.1928
paprika	1/2	teaspoon		3.2430000000000003	0.6209	0.1626	0.1482
garlic clove	4		chopped	-	-	-	-
corn tortilla	4		toasted	-	-	-	-
chicken broth	2	cups	low sodium	156.24	3.78	22.2768	5.2416
parsley	1	tablespoon	chopped	1.368	0.2405	0.1129	0.03
lime	1/2		zested	-	-	-	-
salt pepper				-	-	-	-
egg	2		cracked	143.0	0.72	12.56	9.51
lime	1/2			-	-	-	-
sharp cheddar cheese	3	tablespoons	grated	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.